| 摘要 |
The invention relates to a process for producing a savoury vegetable preparation which is storable at room temperature and is suitable as covering and/or filling, which is characterized in that coarsely chopped vegetables are boiled in an aqueous polydextrose solution to form a substantially homogeneous base mass having a Brix of 65-72.degree., preferably 68-70.degree. Bx, the base mass thus produced is admixed with structure-giving constituents in small pieces and, if appropriate, again briefly heated to form a preparation of 70-74.degree. Bx which still comprises the structure-giving constituents in piece form, and then, with addition of seasoning and flavouring components and edible acids and/or their salts, a final Brix of 73-80.degree. Bx, an a w, of < 0.85 and a pH of < 4.7 are set. |
